Shakshuka, the Middle-Eastern delight, where eggs are poached in a tomato-based dish, has been taken to the next level in this recipe by the addition of courgetti – which took the world by storm from dieters, low-carbers and those gluten-intolerant folks looking for a healthy alternative to spaghetti. Thankfully, there is no need for a spiralizer, as most supermarkets sell them ready-made these days (which is pretty eggciting), so all you need to do is follow this super-simple, low-calorie recipe and you will be Middle-Feasting on this perfect meat-free Monday supper in no time at all.
The recipe can be found here -http://www.mynutricounter.com/courgette-shakshuka/
courgette/zucchini, spiralized or cut into thin strips
white onion, diced
red bell pepper, diced
cloves garlic, minced
Salt to taste
Pepper to taste
In This Recipe
Heat a tablespoon of olive oil in a pan.
Sautee courgette/zucchini for 3-5 minutes over high heat. Set aside.
Add a tablespoon of olive oil in the same pan. Sautee onions and bell pepper for 2 minutes.
Add garlic, paprika and cumin seeds. Sautee for another minute.
Add tomatoes and water. Simmer for 5 minutes.
Add courgette/zucchini into the pan.
Season with salt and pepper.
With a spatula, form a dent for the eggs into the contents of the pan.